Pumpkin Ricotta Ravioli Filling

Ingredients

• 1 small pie pumpkin (about 2½–3 lbs)

• ¾ cup whole milk ricotta, drained if watery

• ½ cup finely grated Parmesan cheese

• 1 egg yolk

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• ⅛ teaspoon freshly grated nutmeg

Instructions

1. Roast the pumpkin:

   Preheat the oven to 400°F. Slice the pumpkin in half, scoop out the seeds, and place cut side down on a parchment-lined baking sheet. Roast until very tender, about 45–50 minutes. Cool slightly, then scoop the flesh into a bowl and mash or purée until smooth.

   
   

2. Reduce the purée:

   To concentrate the flavor, spread the pumpkin purée on a parchment-lined sheet pan and return it to the oven for about 10–15 minutes, or cook it gently in a skillet over medium heat, stirring until slightly thickened. Cool completely before mixing.

   
   

3. Make the filling:

   In a medium bowl, combine the roasted pumpkin, ricotta, and Parmesan. Stir in the egg yolk, salt, pepper, and nutmeg. Mix until smooth and cohesive. Taste and adjust seasoning — the flavor should be savory, round, and gently spiced.

   
   

4. Chill before using:

   Refrigerate the filling for at least 30 minutes before assembling ravioli. A cold filling holds its shape better and seals cleanly in the dough.

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